Instant Pot Moroccan Vegetarian Stew - Delicious and Healthy Recipe!
This Vegetarian Instant Pot Moroccan Stew recipe is so good that you won’t miss the meat! The stew has a dynamite combination of ingredients that gives it a rich, complex flavor that you’re going to love. Serve with a lemon and herb couscous, or quinoa.
To add chicken to the recipe, add diced chicken thighs to the Instant Pot with the vegetables to pressure cook.
BLOG POST with detailed instructions:
Here are the videos to learn how to use different models of Instant Pots:
DUO EVO PLUS:
ULTRA:
DUO:
DUO NOVA:
DUO GOURMET:
DUO CRISP:
AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES:
Even though I do own several types of Instant Pots, my favorites are the Ultra and Duo Evo Plus:
ULTRA:
DUO EVO PLUS:
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Moroccan Lamb Stew | Slow Cooked Lamb with Apricots and Garbanzos | One Pot Dinner Recipe #lambstew
This slow cooked lamb stew is a comforting and warming winter dish. An easy one pot recipe, this stew is loaded with a sweet and savory flavor from the traditional Moroccan spices infused with apricots, carrots, potatoes and the chunks of tender lamb.
Makes approximately 8 servings.
INGREDIENTS:
2 lb boneless leg of lamb, cut into cubes
2-3 tablespoons olive oil
1 large onion, chopped
3-4 large garlic cloves, chopped
3 carrots, in chunks
2 medium potatoes, peeled and cubed
½ cup dried apricots, chopped
Salt and pepper (to taste)
1 cinnamon stick
1 bay leaf
1 ½ teaspoon ground allspice
1 ½ teaspoon ras el hanout spice blend
½ teaspoon ground ginger
1 can of chopped tomatoes
3 cups beef broth (low sodium)
1 can chickpeas, washed and drained
DIRECTIONS:
1. Preheat oven to 350°F (180°C)
2. In a large Dutch oven or ovenproof saucepan, add olive oil.
3. Add in chopped onions and sauté until light golden color.
4. Add potatoes and carrots. Cook for 3-4 minutes.
5. Add salt, pepper, and chopped garlic. Cook for a further minute.
6. Transfer the sautéed vegetables into a dish.
7. In the same pan, add more olive oil.
8. Add in the cubed lamb.
9. Seal and brown the lamb for 5 minutes.
10. Add salt and pepper.
11. Add in the seasonings: cinnamon, bay leaf, all spice,
ground ginger, ras el hanout (Moroccan spice blend), chopped dried apricots
12. Add the vegetables back into the pan, cook for a further 2 minutes.
13. Add in the canned tomatoes, stir.
14. Add in the beef stock and bring to a boil.
15. When the liquid is boiling, cover with the lid and transfer to the heated oven.
16. Leave to slow cook in the oven for one hour.
17. Remove stew from the oven and stir in the chickpeas (garbanzo beans).
18. If the stew needs more liquid, stir in a cup of hot water.
19. Place lid on pan and place back in the oven for 20 minutes.
20. Remove from oven, allow to cool a little before serving.
Serve with fresh pita bread, rice or couscous.
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Chicken and Chickpea stew recipe/How To Make Moroccan style Stew
Hi Guys Welcome to Marks Irish Kitchen. In todays recipe I'm making a chicken and chickpea stew with Moroccan flavours. This stew is warming, comforting and using boneless and skinless chicken thighs is very economical. This also woks well with bone in thighs, just cook it a bit longer in the oven.
ingredients
I tbsp olive oil or low- calorie spray
4-6 skinless. boneless chicken thighs
400g can chickpeas, drained and rinsed
400g can chopped tomatoes
3 garlic cloves, crushed
2 red onions, finely chopped
I yellow pepper, finely sliced
grated zest and juice of I lemon
I tbsp ras el hanout
[if you can't get this, mix I tsp each of ground coriander, ground cumin and ground cinnamon, plus a pinch of ground
nutmeg)
salt
handful of flat leaf parsley, chopped
Method
1. Preheat the oven to 180'C 160'C fan/350'F/Gas 4.
2. Drizzle the oil onto an ovenproof dish or spray the tray with low-calorie spray. Add the chicken thighs, pour in the
chickpeas and tomatoes, then add all the other ingredients, except the salt and parsley and mix well.
Once well mixed, spread everything out evenly in the ovenproof dish.
3. Cook in the oven for 50 minutes, or until the chicken is cooked through if you need to leave it in for another 5-10 minutes, then please do.
4. Season with salt, then sprinkle over the chopped parsley and serve.
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Easy Moroccan Pumpkin Stew Recipe
When the fall rolls around, we’re always looking for new ways to enjoy pumpkin. We only get the stuff fresh once a year, so we have to make the most of it. Today, we’re taking a look at a recipe for a Moroccan pumpkin stew that will bring a bunch of fall flavors together, including cumin, cinnamon, and more. It will be the perfect start to any fall dinner, or it could serve as a nice lunch. There are a lot of ingredients, but nothing you need to be afraid of. Take a look at this recipe for an easy Moroccan pumpkin stew.
#Recipe #Pumpkin #Morocco
Read Full Recipe:
Moroccan style LAMB STEW | How to make tasty recipe
#originalnakedchef
This is a really tasty Moroccan style lamb stew recipe. Hope you enjoy!
My recipes:
Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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